Assamese cuisine
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This is an old revision of this page, as edited by Chaipau (talk | contribs) at 13:15, 28 April 2005. The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Assamese cuisine is a mixture of different indigenous as well as extraneous influences with a lot of regional variations. It is characterized by the use of simple ingredients which are at times very flavorful and at times very pungent. Fermented food is very widely used, giving it a very distinct flavor. Preparations are rarely elaborate.